It’s National Tea Day in Britain and with our nod to the full English breakfast (still our most popular dish on the menu) and our classic Afternoon Tea, we thought a little time should be spent reflecting on the finer elements of how we make the best tea in Singapore.
Why use tea leaves, instead of tea bags?
First and foremost, we use only the finest tea leaves sourced directly from farmers around the world by TWG. TWG is a Singaporean brand that is renowned worldwide.
We know that sometimes people find it just easier to plop a tea bag into a pot and let it steep but there’s good reason to go with good quality loose leaf teas when making your brew.
- Tea bags often consist of the smaller, broken leaves and dust which usually means lower grade tea.
- Broken leaves mean a larger surface area which in turn means more opportunities for the essential oils to evaporate. A major reason why tea bags are known to produce a less flavourful and often stale brew.
- Fewer materials are used to package loose leaf tea, than individual tea bags, making it a more sustainable option
When using tea leaves, there is more space for the leaves to expand and allow great water flow, extracting more aromas and essential nutrients from the leaves.
It’s all about the temperature and the timing…
The temperature of the water used to steep tea has a great effect on how the flavours and elements blend.
We meticulously measure the water temperature for each pot, depending on the type of leaves chosen. Using scalding water can actually burn the leaves and degrade the flavour.
Each of our teas tea has its own infusion time, but a general rule is from 3 to 5 minutes. You may ask then how this might affect the second pour from your pot (as our pots generally provide a minimum of 2 cups of tea). Well once the tea has been steeped to it’s proper timing we remove the leaves. This is to make sure that your second or third cup tastes exactly the same as the first cup you have poured.
And since our teapots are very generous and offer over two full cups per pot we think the way we steep our tea you can about your tea for as long as you like.
And some tea etiquette tips for when you are enjoying morning or afternoon tea…
- Adding milk…Well, the jury is still out on this one but most tea aficionados prefer to add milk after tea. We won’t judge if you do the opposite.
- A gentle stir… You don’t’ want a ‘storm in a teacup. Simply use gentle back and forth motions (6, 12, 6, 12 – if imagining it as a clock face)
- A graceful hold… No need for the pinkie to be out when drinking a cup of tea!
- Preparing scones… A good scone should be gently pulled apart as it should effortlessly break into almost two even halves. This is the mark of a good and fresh scone.
- Enjoying scones… once you have slathered on the cream and butter enjoy each half separately.
Wild Honey Afternoon Tea in Singapore
3pm – 6pm $16.00++ per person*
Trio of Scones
Plain, Date & Cranberry
with homemade preserves, French butter & clotted cream
With your choice of
TWG Select Teas, Common Man Coffee or Paris Hot Chocolate
Ruffino Blanc Prosecco, Italy
Glass + $12.00++
Free Flow + $48.00++
Scotts Square Afternoon Tea
Available 3pm – 6pm Everyday including weekends
Mandarin Gallery, Orchard Road Afternoon Tea
Available 3pm – 6pm Monday – Friday only